FRENCH ONION GRILLED CHEESE SANDWICH

You can’t go wrong with this caramelized-onion-and-Gruyere masterpiece.

Serves: 2

1 large red or yellow onion thinly sliced

1 tbsp (15 mL) oil

Pinch salt and fresh pepper

1/4 cup (60 mL) sherry, port or beef stock (all optional)

4 slices thick country bread or baguette

2 tbsp (30 mL) butter, softened

1 cup (250 mL) grated Gruyere cheese

1 tsp (5 mL) fresh thyme (optional)

1 tsp (5 mL) whole-grain mustard (optional)

1. In a large heavy bottom skillet or cast iron pan, heat oil on medium heat. Add onion and saute for 5 minutes, stirring to coat. Lower heat to medium low. Stir occasionally and continue sauteing for 30 minutes. Onions will eventually caramelize into a golden brown. Add generous pinch of salt, a splash of port, sherry, or stock (optional) and let liquid cook off. Remove from pan and wipe out with a paper towel to use again. Preheat oven to 350 F (180 C).

2. Spread outer slices of bread with softened butter. Spread inside with whole-grain mustard (optional) on two slices, divide and layer shredded Gruyere, top with caramelized onions, sprinkle with fresh thyme leaves, then add rest of cheese. Close sandwiches with other slices of bread and gently press together.

3. Heat remaining butter in same skillet over medium heat. Place sandwiches in pan and toast, carefully flipping when golden brown and cheese begins to melt. To prevent bread from getting too dark, place in a warm oven to fully melt cheese. Slice in half.

Sylvia Fountaine’s Feasting at Home ( feastingathome.com)